Easy Cheesy Quesadillas

Quesadillas make a fast easy meal or snack. They’re also brilliant for making a little bit of something go a long way. I often use them to stretch some leftover chilli or chicken and serve them with a soup in winter or a salad in summer.

Ingredients

• 6 or more Tortilla’s, Roti, or other round thin flat-breads
• 2-3 cups shredded cooked chicken or some left over chilli or chilli beans
• ¾ cup homemade or store bought Salsa or Taco sauce
• a squeeze of lime juice
• ½ capsicum finely chopped
• 1 spring onion sliced
• 2-3 cups grated cheese
• Sour cream to serve - optional
• Cooking spray or oil

Method

Heat a large frying pan, grill plate or sandwich press.

Spray or brush one side of each tortilla with oil

In a bowl mix the shredded chicken, salsa or taco sauce, lime juice, capsicum and ½ the spring onion until thoroughly combined.

Place tortilla oil side down on a plate, spread with 1/3 of the chicken mixture, or spread with your left over chilli if using instead. Top with a good grating of cheese then place another tortilla, oil side out, on the top.

Use the plate to slide the quesadilla onto the preheated grill plate or pan. Cook until golden on the bottom, then carefully flip and cook on the other side. By the time you come to flip, the cheese should have begun to melt which will help hold the quesadilla together when you flip it.

Continue with the remaining tortillas and filliing, preparing the next while the first cooks.

Place the cooked quesadilla on a chopping board and cut into wedges. Serve with a dollop of sour cream and a sprinkle of chopped spring onions.

Tip

Replace the chicken, salsa and capsicum with leftover chilli. Or use tuna, mashed canned chilli beans or anything else you fancy.